Roasted Spring Vegetables with Garlic and Dill

This recipe is a simple introduction to some tasty, fresh, spring produce.  Finally winter is almost passed us and spring is well on its way and I’m pumped to starting hitting farmers markets and utilizing seasonal veggies and cooking them with very simple ingredients.  These roasted spring vegetables are broiled in the oven in under 10 minutes!  There are radishes, green asparagus, snap peas, radicchio and Swiss chard.  These are all spring vegetables and all they are roasted with is oil, salt, pepper, lots of garlic and fresh dill.  It couldn’t be easier!  The fresh dill really adds a nice bit of sweetness to these vegetables!

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Roasted Spring Vegetables with Garlic and Dill

Course: Side Dish

Cuisine: Healthy

Servings: 4 people

Ingredients

• 2 cups asparagus spears, chopped
• 2 cups radishes cut into 1/4's
• 2 cups snap peas
• 1/2 cup white onions, sliced
• 2 cups radicchio, sliced
• 2 cups chopped Swiss chard
• 2 tbsp extra virgin olive oil
• 4 cloves of garlic, thinly sliced
• 1/4 cup freshly chopped dill
• Salt and pepper to taste

Instructions

1. Set your oven to broil on high

2. Mix together the asparagus, radishes, snap peas,  and onions with the garlic, olive oil, salt and pepper.  transfer to a baking tray and broil in the oven for 5 minutes.

3. Take the tray out of the oven and mix in the Swiss chard and the radicchio and put back in the oven for another 5 minutes.

4. Take out of the oven and add in the chopped dill.  Serve

These spring roasted vegetables can be used in so many other ways.  You could add them to a primavera pasta with lots of Parmesan cheese.  They would also work great in a tasty breakfast scramble with eggs.  Try these veggies out with my tasty, juicy grilled chicken breasts.

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